{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Roasted red pepper and walnut dip with raw vegetables",
 "description": "A thick, smoky snack dip of roasted red peppers and toasted walnuts, served with carrot and celery sticks; the peppers are roasted at home and nothing in it is sweetened.",
 "recipeCategory": [
  "Snacks"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT50M",
 "recipeIngredient": [
  "3 large red bell peppers (492 g, 164 g each), halved and seeded",
  "¾ cup chopped walnuts (88 g)",
  "¼ cup rolled oats (20 g)",
  "3 tbsp olive oil",
  "3 tbsp lemon juice",
  "1 tsp cumin seed, toasted and ground",
  "1 tsp paprika",
  "¼ tsp cayenne",
  "1 tsp garlic powder",
  "½ tsp salt",
  "6 medium carrots (366 g), cut in sticks, for dipping",
  "6 medium celery stalks (240 g), cut in sticks, for dipping"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Line a sheet pan with foil. Set the pepper halves cut side down and roast 25 to 30 minutes, until the skins are blistered and blackened in spots."
  },
  {
   "@type": "HowToStep",
   "text": "Move the hot peppers to a bowl, cover it with a plate and leave 10 minutes. The steam loosens the skins. Peel them off, then let the peppers drain in a sieve for 10 minutes so the dip is not watery."
  },
  {
   "@type": "HowToStep",
   "text": "While the peppers steam, toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring, until they smell nutty. Tip them onto a plate to cool. Toast the cumin seed in the same pan for 1 minute, then grind it fine."
  },
  {
   "@type": "HowToStep",
   "text": "Put the walnuts, oats, cumin, paprika, cayenne, garlic powder and salt in a food processor. Grind to a coarse meal, about 20 seconds. Add the lemon juice and let it sit 10 minutes so the oats soften."
  },
  {
   "@type": "HowToStep",
   "text": "Add the drained peppers. Pulse 8 to 10 times, then run the processor and pour the olive oil in a thin stream, until the dip is a thick, spreadable paste with a little texture. Scrape the sides once."
  },
  {
   "@type": "HowToStep",
   "text": "Taste. If it needs more tang, stir in a little more lemon juice from the bowl; do not add salt. Spoon into a shallow bowl and serve with the carrot and celery sticks."
  },
  {
   "@type": "HowToStep",
   "text": "Cover leftover dip and refrigerate within 2 hours (within 1 hour if the room is above 90 °F). It keeps 5 days in the fridge (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "226 kcal",
  "proteinContent": "4.7 g",
  "carbohydrateContent": "17.5 g",
  "fatContent": "17.1 g",
  "saturatedFatContent": "2.0 g",
  "sugarContent": "at least 7.5 g (1 row carries no value)",
  "sodiumContent": "273 mg",
  "fiberContent": "5.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/muhammara.jpg",
 "imageAlt": "Thick smoky dip of roasted red peppers and toasted walnuts, in a bowl, with carrot sticks and celery sticks, in a bowl",
 "url": "https://asharedpalate.com/muhammara"
}